Chicken Enchiladas - cooking recipe

Ingredients

2 c. chopped, cooked chicken breast (1 1/2 lb.; leftover grilled works best)
4 oz. can green chili peppers, chopped
7 oz. salsa
2 c. whipping cream
8 to 10 flour tortillas
1 to 1 1/2 c. grated Monterey Jack cheese

Preparation

Marinate chicken, chilies and salsa for at least 2 hours.
In shallow pan or plate, dip tortillas in whipping cream to soften. Fill with chicken mix and roll.
(You can add some cheese inside too.)
Place rolled tortillas in 9 x 13-inch pan.
Top with 1 1/2 cups cheese and leftover whipping cream.
Bake at 350\u00b0 for 30 minutes.